Potato And Leek Soup

Recipe Ingredients

2		Chicken stock - see * Note
3 tablespoons	45ml	Unsalted butter
3 cups	438g / 15oz	Washed, diced leeks - (abt 4 lg)
2 cups	125g / 4.4oz	Peeled, chopped white onions - (abt 2 lg)
1 teaspoon	5ml	Dried thyme
2		Bay leaves
2		Garlic cloves - peeled, chopped
1/2 teaspoon	2.5ml	Salt - plus additional
		Salt to taste
1/2 teaspoon	2.5ml	Freshly-ground white pepper - plus additional
		Pepper to taste
4		Raw Idaho potatoes (abt 2 lbs) - peeled, diced
		French bread croutons - for garnish

Recipe Instructions

* Note: See the "Chicken Stock" recipe which is included in this collection.

While the chicken stock is preheating in one pot, melt the butter in another large, heavy-bottomed soup pot. Add the leeks, onions, thyme, bay leaves, garlic, 1/2 teaspoon salt and 1/2 teaspoon ground white pepper, and saute over medium heat until the vegetables are wilted, about 10 minutes. Add the preheated chicken stock to the vegetables and bring to a boil. Reduce to a simmer and cook 30 to 35 minutes.

Add the potatoes, return the soup to a boil, then reduce to a simmer again. Continue to cook 20 minutes more, or until the potatoes are tender. Remove the bay leaves. Salt and white pepper to taste, and serve with croutons of French bread toasted with olive oil.

This recipe yields 6 to 8 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B42)

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